Amaranth Quinoa Pear Porridge is one of several porridge recipes that I love to have typically during the weekends when my days start a little later and I’m able to take the mornings slower than during my busy week. However I do love this during the week when I make it ahead of time during batch cooking day! This morning porridge is made with protein and fiber rich quinoa, amaranth, sweet pears, and warming spices. It’s a perfect way to nourish your body first thing in the morning and to keep you fueled and alert.
Even though I adore my green smoothies for breakfast 90% of the time, there are days when my body craves something warm and carbohydrate-rich, and porridges are my go-to morning eats. I especially love eating warming porridges snuggled up on the couch while watching cartoons on the weekend mornings (yeah, I know… I still watch cartoons sometimes). It’s a simple weekend ritual like this that puts me directly in weekend-chill mode. Of course, you don’t need to limit eating this porridge on the weekends. It’s great any day of the week!
Ancient grains, what’s so ancient? Amaranth and quinoa are both considered ancient grains and technically neither are grains – they’re seeds. Both are great sources of vegetarian protein, fiber, minerals, and also are a lower inflammatory breakfast cereal especially in gluten free lifestyles. Quinoa is a mineral, protein and fiber rich grain containing minerals such as manganese, phosphorus, copper, magnesium, and zinc.
Amaranth is high in the amino acid (i.e. building blocks of protein) lysine compared to other grains, which is normally one of the lacking amino acids in plant proteins. Why is lysine important? Lysine is an amino acid important in growth, converting carnitine, which helps break down fatty acids into energy and plays a role in cholesterol, helps the body absorb calcium, and supports collagen growth (hello beautiful skin/hair/nails!). Amaranth also has a great unique texture similar to grits, but can also be popped like popcorn! Neat-o. I’ve also chatted a bit more about this gluten free grain in my Cinnamon Apple & Pear Amaranth Porridge recipe.
Ginger. I love using ginger in smoothies, stir fries, curries, juices, salads, baking, and in morning porridges as well for the zesty taste and for the health benefits. Ginger is an amazing little root that you should get to know! This spicy and aromatic root has immune boosting properties, it’s anti-inflammatory, building testosterone levels, increases thermogenesis, has the ability to relieve nausea and improves and increases digestion. Overall ginger is the beez neez in my kitchen. {ginger is one of several foods that may interfere with some blood thinning medications}
Fun fact: 1 brazil nut has well over 100% daily value of selenium!
- 2 1/2 cups water (1 cup for quinoa, 1 1/2 for amaranth)
- 1 cup brazil nut milk (1 cup brazil nuts + 4 cups water = see “guide to nut milks” post for recipe details)
- 1/2 cup amaranth
- 1/2 cup quinoa
- 1 cup pear (2 small pears/1 large pear), diced
- 1 tablespoon maple syrup (stevia to taste for sugar free version)
- 2 teaspoons ground ginger
- 1/4 teaspoon of ground nutmeg
- 1 teaspoon vanilla extract
- OPTIONAL // top with pumpkin seeds or any other nut you enjoy
- Rinse both the quinoa and amaranth very well or until the water runs clear.
- In two separate small sauce pans you will cook each grain, quinoa and amaranth.
- Bring water to a boil.
- Both grains require 1 cup/ 1 1/2 cups of water (respectively)- more depending on how quickly they absorb the water.
- Cook quinoa for 15-20 minutes or until soft (the quinoa will have “tails” that show). Cook amaranth for about 20-25 minutes (the amaranth will resemble a grit like texture).
- In a large mixing bowl stir all ingredients in with both grains until mixed well. I like to “mash” the pear into the grains and top with chunks of pear.
- Pour Brazil Nut milk on top, however much you enjoy.
- Serve and garnish with a sprinkle of cinnamon or more fresh pear.
- Enjoy!
TIP: this recipe makes 4 servings, so what if you need it just for 1 person? Simply make the recipe as is and save the leftovers, reheat the next morning and there you go – breakfast for 4 days already prepared.
I hope you all enjoy this one as much as I do, comment below on your favorite morning cereals! Be sure to “SAVE” this recipe in your Recipe Box for later!
Hope you all have a beautiful day,
xo McKel
